Smooth Lemony Kale Soup

This delicious soup has a delightful lemony aroma. Potatoes are added to create a creamy consistency without adding any dairy. For those of you who don't like the fibrous texture of kale, this is the perfect way to get all of the nutrients of kale and actually enjoy the taste and texture. It is super easy to make and is a great Fall recipe. 

Lucinato Kale

Ingredients:
2 Tbls olive oil
4 cloves of garlic, chopped
1 bunch of Lucinato Kale (approx. 5-6 cups). Washed, patted dry, stems removed, and chopped. Any kale will do. I prefer Lucinato because of its dark green foliage.
2 medium Idaho potatoes, peeled and chopped
32 oz chicken bone broth
​Juice and zest of one large lemon (or two small lemons)
Salt and pepper
​

Directions:
​1. Saute garlic in olive oil for 1-2 minutes in a soup pot. Then add the potatoes and saute for another minute.
​2. Add bone broth and kale to pot. Bring to a low boil. Cover with a lid and let it cook for twenty minutes until potatoes are cooked through.
3. Let it cool slightly and then put it through the food processor in two batches until smooth. There will still be some green specks of kale in it. It's ok.
4. Pour processed soup back into pot and add lemon juice and lemon zest. Add salt and pepper to taste. Serve with a hearty grain bread.

Helpful Hints
- No need to chop things up real small because its all going into the food processor anyway.
- Let the soup marinate in the frig for a few hours before eating. The lemon flavor will be stronger and the soup will thicken up a little bit more.
- Add a dollop of sour cream or yogurt and a sprinkle of parsley if you wish